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Old 04-29-2010, 12:13 AM   #1
BrewStooge
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Apr 2009
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Hi all, just got done pulling a test of a big barley wine and thought I'd get some feedback on my attenuation figures. To keep it simple, it's a partial mash batch which between the two is about 25% wheat (just to add a bit of a soft edge to it) The mash made for about 1/2 the sugars in the total batch which came in at 1.100 OG. Now my mash was a bit loose at first, getting hot, then cold +/- 8 degrees perhaps, but within about 15 minutes I had it stable @ 151. I let it go for 75 minutes all together. For yeast I used 2 vials of wlp500 (one was a bit old so I figgured just as insurance...) started in about 3 pints of basic wort. This will have been 4 weeks ago, with temps hanging around 60-65 for the most part, as of this weekend so I was about to move it to secondary for some long aging and decided to check it's progress. As of now, I'm sitting about 1.030 so right about 70% atten. I was rather hoping to see more like 1.020 for a final, and I understand the Trappist is known for some high marks. Anything more I might try at this point to give it just a few more points down?


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Old 04-29-2010, 01:09 AM   #2
Yankeehillbrewer
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I've never used that yeast but, I would try to get the temperature up around 70 if possible, and maybe rouse the fermentor a little. I don't know if it's possible to determine how much non-fermentable sugar is in your extract, but if you did know that you could get a better idea of what to expect for attenuation.


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Old 04-29-2010, 01:24 PM   #3
david_42
 
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60F is too low for that yeast. Don't move it to the secondary yet. Rouse the yeast and raise the temperature to 70-72F.
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Old 04-30-2010, 12:38 AM   #5
BrewStooge
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Good deal, I did have a belt on it for a while but got a bit worried about it turning fruity when it started sitting at 75 for a couple days. Most yeast I've used are best kept sub 70 to avoid it throwing off too much esters/fusal/etc. Shall give that a while and see where it ends up. Thanks


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